Mary Berry Gingerbread Traybake Recipe

This Mary Berry-inspired gingerbread traybake is a classic, old-fashioned bake with a deep treacle flavour, gentle warmth from ginger, and a soft, sticky crumb that keeps beautifully for days. It is an easy, one-bowl style cake once you have melted the syrup mixture, so it suits beginner bakers as well as anyone after a reliable traybake for sharing. Expect a moist sponge with a rich toffee aroma and a thin, crackly icing on top if you choose to finish it that way. From start to slicing, it takes about 1 hour, plus cooling time.

Ingredients

For the gingerbread traybake

225g unsalted butter, diced
200g dark muscovado sugar
300g black treacle
150g golden syrup
250ml whole milk
2 large eggs
300g plain flour
2 tsp ground ginger
1 tsp mixed spice
1/2 tsp ground cinnamon (optional)
2 tsp bicarbonate of soda
1/4 tsp fine salt

For the lemon icing (optional, but highly recommended)

150g icing sugar, sifted
2 to 3 tbsp lemon juice (add gradually)

How to Make Mary Berry Gingerbread Traybake

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 23 x 30cm traybake tin and line the base and sides with baking parchment so you can lift the cake out easily.
Melt the treacle mixture: Put the butter, muscovado sugar, black treacle, and golden syrup into a medium saucepan. Melt gently over low heat, stirring until glossy and smooth. Take off the heat and leave for 5 minutes so it is warm rather than piping hot.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, bicarbonate of soda, salt, and spices. This quick whisk helps the raising agent and spices distribute evenly.
Whisk the eggs and milk: In a jug (or small bowl), whisk the eggs with the milk until combined. This makes it easier to blend into the batter without overmixing.
Make the batter: Pour the warm treacle mixture into the dry ingredients, then add the egg and milk mixture. Stir with a wooden spoon or spatula until you have a smooth, pourable batter with no visible pockets of flour.
Bake: Pour the batter into the prepared tin and level the top. Bake for 25 to 32 minutes, until the cake is risen and set, and a skewer inserted into the centre comes out with a few moist crumbs (not wet batter).
Cool properly: Leave the gingerbread to cool in the tin for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Let it cool completely before icing, otherwise the icing will slide off.
Ice and slice: Mix the icing sugar with enough lemon juice to make a thick, spreadable icing. Spread over the cooled gingerbread and leave for 20 to 30 minutes to set. Slice into 16 squares (or smaller if you like).

Tips

How do I stop gingerbread from turning out dry?

Do not overbake it. Gingerbread continues to firm up as it cools, so pull it from the oven when a skewer shows moist crumbs. Also measure the flour carefully and avoid packing it into the measuring container if you are not weighing.

Why did my gingerbread sink in the middle?

This is usually underbaking or an oven that runs cool. Bake until the centre is properly set, and keep the tin on the middle shelf. Opening the door early can also cause a dip, so wait until the 25 minute mark before checking.

How can I make the flavour deeper and more “treacly”?

Use black treacle (not just golden syrup) and dark muscovado sugar. If you want even more warmth, add the optional cinnamon, or increase the ginger by 1/2 teaspoon.

How do I get neat slices without cracking the icing?

Let the icing set fully, then cut with a long sharp knife. Wipe the blade between cuts and press straight down rather than dragging the knife across the top.

Serving Suggestions

With a mug of tea, cut into small squares for easy sharing
Warm a slice gently and serve with custard or pouring cream
Pack into lunchboxes, it stays soft and tender
Serve as part of a simple cake stand with shortbread and fruit

Storage

Room temperature

Store in an airtight tin for up to 5 days. Gingerbread often tastes better on day 2 and day 3 as the spices mellow and the crumb stays sticky.

Refrigerator

You can refrigerate it for up to 7 days, but it can lose a little softness. Bring to room temperature before serving for the best texture.

Freezing

Freeze uniced or iced squares for up to 3 months. Wrap individual pieces tightly, then place in a freezer bag or container. Defrost at room temperature (still wrapped, to prevent condensation) and unwrap once fully thawed.

Nutrition

Calories: 240 kcal
Carbohydrates: 38 g
Protein: 3 g
Fat: 8 g
Saturated fat: 5 g
Sodium: 220 mg

Disclaimer: Nutrition values are estimates and can vary depending on ingredients, brands, and portion size.

FAQs

Can I bake this as a loaf instead?

Yes. Pour the batter into two lined 900g loaf tins (or one deep tin, if you prefer) and bake a little longer. Start checking at 35 minutes and use a skewer to test the centre.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth so the cake bakes through evenly but stays moist and sticky.

Can I use wholemeal flour?

Yes, you can replace up to half the plain flour with wholemeal. The crumb will be slightly denser and more robust, but still delicious with the treacle and spices.

Is this cake suitable for children?

Yes. It is warmly spiced rather than hot, with a gentle ginger flavour and a soft texture that works well for all ages. If you are unsure, reduce the ground ginger slightly.